Ingredients
Base (d18 cm | 7 inch)
Chocolate Cheesecake
Raspberry Jam
Raspberry Jelly
Chocolate Frosting
Instructions
Step 1
1. In a bowl, mix the softened butter (1), sugar, salt, wheat flour, almond flour, corn starch, and cocoa powder together until the mixture forms moist crumbs.
Ensure the butter is soft but not melted to get the right texture for your crumbs.
2. Add the water and stir until combined. Refrigerate the mixture for 1 hour. Preheat your oven to 302°F (150°C).
Chilling the dough helps it hold its shape during baking.
3. Spread the crumb mixture on a baking tray and bake for 20 minutes, stirring twice during baking. Let it cool.
4. Grind the baked crumbs into small pieces and mix with the remaining butter (2) at room temperature.
Mixing with room temperature butter helps bind the crumbs together.
5. Grease a cake ring with butter, line it with parchment paper, and press 2/3 of the crumb mixture against the sides to form the borders. Set aside in the fridge until ready to use.
Pressing the mixture firmly helps create a sturdy base for the cheesecake.
Step 2
1. In a large bowl, mix the cream cheese, 33% cream, powdered sugar, egg, and chocolate spread until smooth and homogenous.
Using room temperature cream cheese ensures a smoother mixture.
2. Pour the mixture into a baking sheet and bake at 230°F (110°C) for 80 minutes. Let it cool to room temperature, then refrigerate overnight.
Baking at a low temperature helps prevent cracks in the cheesecake.
Step 3
1. Heat the raspberry puree, then add the sugar mixed with pectin NH. Continue heating until it reaches 176°F (80°C).
Stir constantly to prevent burning and ensure even cooking.
2. Spread the hot jam over the cooled cheesecake.
Spread quickly while the jam is still hot for easier application.
Step 4
1. Soak the gelatin in water (using a 1:6 ratio). In a saucepan, combine raspberry puree (1), sugar, lemon juice, and glucose syrup. Heat until it reaches 176°F (80°C) and the sugar dissolves.
Make sure the gelatin is fully dissolved to avoid lumps.
2. Remove the saucepan from heat, add the gelatin mixture, and stir until the gelatin melts. Mix in the cold raspberry puree (2) until smooth.
Adding cold puree helps to cool down the mixture quickly.
3. Cover with cling film and refrigerate overnight. Whip the jelly before use.
Whipping aerates the jelly, making it lighter and easier to spread.
Step 5
1. Melt the chocolate and vegetable oil together, then let cool to 86°F (30°C).
Melt chocolate slowly to prevent seizing.
2. Pour this mixture over the whipped jelly layer, spreading it evenly.
Work quickly as the frosting will set as it cools.
Servings
Your Chocolate Raspberry Cheesecake is undoubtedly a showstopper that deserves just as much attention when served. Try presenting it with a dusting of powdered sugar and a handful of fresh raspberries to accentuate its bold flavors 🍇.
Want to take it up a notch? Drizzle a little extra raspberry puree on the plate or add a sprig of mint for that gourmet touch 🌿. Pairing each delightful slice with a glass of chilled dessert wine or hot coffee can make it the perfect end to any meal ☕.
If you’re having a casual get-together, cut the cheesecake into bite-sized squares and place them on a decorative platter. Believe me, these little bites of heaven will disappear in no time 😋.
Equipment
A reliable oven is crucial for getting your cheesecake to bake evenly. Make sure to preheat it for consistent results.
Choose bowls that are large enough to mix your ingredients without making a mess. Glass or stainless steel is recommended.
This kind of pan makes it easier to remove the cheesecake without damaging it. Grease and line with parchment paper for best results.
Using a mixer will save you time and help achieve a smoother, more consistent batter.
For blending the cheesecake base into perfect crumbs, a good food processor is your best friend.
Variations
Gluten-Free: For a gluten-free version, simply switch out the wheat flour for a gluten-free flour blend and ensure that all other ingredients (like the chocolate and cocoa powder) are gluten-free certified 🌾.
Vegan: To make this cheesecake vegan, use plant-based butter and cream cheese, and substitute the egg with a flaxseed meal mix (1 tbsp of flaxseed meal + 2.5 tbsp of water = 1 egg). Check that your chocolate spread and other ingredients are vegan-friendly as well 🌱.
Faq
- Why did my cheesecake crack?
Overmixing the batter or baking at too high a temperature can cause cracks. Make sure to mix until just combined and bake at the specified temperature.
- Can I use frozen raspberries for the jam?
Yes, you can use frozen raspberries. Just be sure to thaw them completely and drain excess liquid before making the puree.
- How do I know when the cheesecake is done?
The cheesecake is done when the edges are set, but the center still has a slight wobble. It will set completely as it cools.
- Can I make the cheesecake ahead of time?
Absolutely! The cheesecake can be made 1-2 days in advance and stored in the refrigerator until you're ready to serve.
- Why is my base too crumbly?
Make sure the mixture is evenly moistened and packed firmly in the pan. If it's still crumbly, try adding a bit more butter to the mixture.
- How can I make my raspberry jelly set perfectly?
Be sure to dissolve the gelatin completely and follow the specified cooling times. Whisking thoroughly also ensures a smooth consistency.
